Recipe by Normaone
Similar to Colcannon, this is a Scottish dish. It can be made well in advance and refrigerated. Bring to room temperature before baking. It's very easy and inexpensive to make. Even my husband, who hates cabbage, loves it in this dish.
Top Review by gc5
Amazing recipe! Something about this recipe gave me better results with the potatoes than the dozens of times I have made colcannon, even though no milk is used in this recipe. The butter does the job, making the potatoes creamy! The addition of cheese and an oniony herb (I used green onions) make this a comfort food to make again and again. It also seems to sit/reheat well. Thanks!
- 1⁄2 head green cabbage, thinly sliced-about 8 cups
- 2 1⁄2 lbs russet potatoes, peeled, coarsely chopped
- 1⁄2 cup unsalted butter
- 1⁄4 cup chopped chives
- 1 cup grated extra-sharp cheddar cheese (4 oz.)
Directions See How It's Made
- Butter an 8 cup baking dish.
- Preheat oven to 350°F.
- Cook cabbage in a large pot of boiling salted water until tender, about 2 minutes.
- Using a slotted spoon, transfer cabbage to a bowl.
- Return water to a boil and add potatoes.
- Cook until tender.
- Drain and return potatoes to the pot.
- Add butter and mash potatoes.
- Mix in chives and then cabbage.
- Season to taste with salt and pepper.
- Spoon mixture into prepared dish.
- Sprinkle with cheese.
- Bake about 35 minutes until cheese bubbles.